Are you suffering from post-holiday food hangover? This Christmas, I didn’t eat as much junk food as I usually do, but I’m still feeling fairly sickened at the mere thought of anything chocolatey or cheesy. I just can’t with rich foods right now. Just! Can’t! All I want are vegetables and greens and grains. And this stew? Has plenty of these things. It’s the perfect antidote to post-holiday food hangover.
When I saw the original recipe in Whole Living, I planned on making it without any substitutions aside from omitting the chicken. But as I went through the grocery store, slowly I started making more adjustments in my head. Butternut squash is lower in calories than sweet potatoes–into the cart it went! I like kale more than collard greens–that went into the cart too. Instead of leaving the chicken out, what about replacing it with seitan? That sounded like a good idea, so I grabbed a package of that. And because I didn’t have brown rice in the pantry, I decided that rather than buying more, I’d use bulgur. The result is a stew that is both super healthy and, shock-of-shocks(!) substantive too. This is the kind of meal that keeps you full for a few hours. Not an icky full, mind you. A good, satisfied kind of full. Which is the kind of full you need when you’re trying to detox from Christmas.Print
Seitan, Kale & Butternut Squash Stew
A hearty vegan stew with seitan, kale, butternut squash and bulgur. Adapted from Chicken, Collard Greens & Sweet Potato Stew (Whole Living).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8
- 1 tbsp. olive oil
- 8 oz. seitan, torn into bite-sized pieces
- 1 onion, chopped
- 2 stalks celery, diced
- 1/4 c. apple cider vinegar
- 1 1/2 lbs. butternut squash, peeled and diced
- 6 cups vegetable broth
- 1 small bunch kale, stems removed and chopped
- 1 c. bulgur wheat
- salt + pepper to taste
- Heat oil over medium-high heat in a large Dutch oven. Add seitan and cook until browned. Set aside.
- Add onion and celery to pot; cook until tender, about 5 minutes. Add vinegar and deglaze.
- Add butternut squash and broth to pot. Bring to a boil; reduce heat and simmer until squash is tender, about 15 minutes. Stir in kale and bulgur wheat; cook until kale is wilted. Add seitan, salt and pepper.